• 50ml Rum of the Month
• 25ml Christmas Bellini Cocktail Syrup
• 1 dash of Angostura Cocoa Bitters (optional)
• 150ml Cawston Press Sparkling Rhubarb
• Fresh lemon peel, to garnish

Add the rum, cocktail syrup, bitters (if using) and mixer to a Champagne flute and stir gently to combine. Garnish and serve.